On the Cheap: Red Beans and Rice

About author / Josh Gunn

Bachelor chef; southern cooking; mixologist; university professor. Josh's recipes will delight (and sometimes terrify) you.

Shortly after I returned from an expensive two-week research trip I realized I had yet to do my taxes. To my surprise I owed the federal government a hefty sum, and this was because I did a little moonlighting last year without withholding for tax. I had a sizable return last year, so I simply assumed I would have a smaller return this year. Apparently, however, my consulting work put me over a salary threshold, which meant I could not take my school loan interest credit, which meant that I got zapped - big time.

Of course, the day after I paid Uncle Sam, I had scheduled my car for a routine, 65,000 mile service. The normally $60 service bill emerged as a $1,200 repair bill. Needless to say I was wiped out and had to dip into savings. I felt like a poor student again, now having to stretch $50 for two weeks until payday.

I was doing pretty well with budgeting as my inner-cheap blossomed, but two days before payday I was down to six bucks. I resisted dipping into savings again and thought I would issue myself a challenge: how do I eat for two days on $6? I reckoned this would be a fun provocation for my inner broke-bachelor: no fancy castles, no moonlit tables, no roses, certainly no women, but a real single-guy tough decision that had nothing to do with forced love on network television. How do I get two days of food out of six bucks? Well, fortunately, I already had some canned soup in the pantry, frozen veggies and homemade soup in the freezer, and about half a dozen eggs. My challenge was to come up with something for two suppers and a lunch. My solution: Red beans and rice.

Red beans and rice was my answer because, well, kidney beans and rice are about one measly dollar a pound. The ingredients and seasoning are also fairly cheap and might already be in your kitchen: lard (e.g., bacon grease or whatever is in your meat waffle-iron drip pan) or oil, garlic (fresh or powdered), onion powder, and some sort of ham hock or meaty bone or bacon.

My favorite red beans and rice recipe is from The Chimes, a restaurant in Baton Rouge just north of the gates of Louisiana State University. They usually serve their red beans with Andouille sausage mixed in, but since I was poor, I had to forgo the sausage and just cook simple beans. I went to the grocery store and for about $3.00 bought a pound bag of red beans, some cheap rice, and some green onions. I had everything else I needed at home.

Usually one should rinse the dry beans in water, then cover with water overnight. I forgot about that step (usually do), however, and the beans turned out well anyway. The recipe made enough for three meals, and I still had enough to give away to neighbors! I must admit I missed the sausage, so I made the recipe again the following week---post paycheck---for a party I threw last weekend and it was delicious.

Serves/Makes: 7

• 1 pound dried beans, rinsed, drained, and "quick prepared"
• 8 cups water
• 4 tablespoons butter or olive oil
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 3 stalks celery
• 4 cloves garlic
• 4 tablespoons fresh parsley, more if desired
• 1 1/2 tablespoon dried oregano (if on hand)
• 2 bay leaves
• 1 dash hot sauce (or to taste)
• 1 dash Worcestershire sauce (or to taste)
• 4 slices bacon, cooked crispy and crumbled, lard reserved (use more if desired)
• 1 dash Cajun/Creole seasoning
• 1 dash onion powder
• 1 bunch green onions, chopped for garnish
• 1 cup cooked rice